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Preheat oven to 350 degrees F. Prepare stuffing and set aside. Cut the chicken breasts lengthwise to create 4 cutlets to serve four for larger portions (3 cups) or cut into strips for smaller portions like 6 - 2 cup portions. Spray non-stick cooking spray over a large oven proof skillet and cook chicken on each side until not pink.

In a small pan heat soup as directed on can with onion and bay leaf until slow boil. Pour over chicken in skillet. Add peas and mushrooms. Spoon on stuffing as a thin layer then add grated cheese.

Put oven proof skillet in oven for 25 to 30 minutes or until baked through to your liking. Remove bay leaf when dish is done.

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Special Equipment Needed

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Notes

My husband always comes around for seconds. If you do not have an oven proof skillet, you can cook the chicken on the side and layer everything described in the process above in a casserole dish.